Friday, 18 April 2014

Chinese Salad Recipes Biography
Source(google.com.pk)This chain restaurant classic needed a serious makeover, and we started by nixing anything from a can. The salad bar pile-ons (chow mein noodles, sprouts, snow peas, fried wonton strips, and water chestnuts) also got the ax, and instead, we started with crisp romaine lettuce and Napa cabbage, bell peppers, fresh cilantro, and scallions. To keep the title ingredient from tasting like an afterthought, we eschewed rotisserie chicken, instead poaching boneless, skinless chicken breasts in a flavorful mixture of soy sauce, orange juice, rice vinegar, and ginger. We whisked more of the same mixture with sesame and vegetable oils to make a bold dressing for our salad and finished the whole thing off with orange segments—fresh, of course—and crunchy roasted peanuts.This Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a light lunch. I experimented with few different dressings and ultimately settled on this one which I think is just the right balance of soy sauce, rice vinegar, ginger, garlic, and sesame oil. Chinese Chicken Salad RecipeINGREDIENTS1 lb boneless, skinless chicken breast, sliced into stripsSalt1 Tbsp sesame oil1 Tbsp Peanut, grapeseed or canola oil1/2 teaspoon red pepper flakes1 head of iceberg lettuce or Napa cabbage, thinly sliced1/2 sweet bell pepper, thinly sliced3-4 scallions, sliced1 carrot, julienned1/2 cup loosely packed cilantro leaves, chopped1/2 cup roasted peanutsChow mein noodles, to taste (skip for gluten-free option)Dressing:1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)2 Tbsp rice vinegar1 teaspoon mustard powder1 teaspoon fresh grated ginger1 clove garlic, minced1/2 teaspoon chili pepper flakes2 teaspoons sugar1 Tbsp dark sesame oil1/4 cup peanut, grapeseed or canola oilMETHOD1 Heat both oils over high heat in a large saute pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Sprinkle chicken strips with a little salt and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Drain and set aside to cool.2 In a small bowl, whisk together the dressing ingredients. Adjust to taste. In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressin and top with the chow mein noodles.Chinese cucumber salad is one of my favorite ways to eat cucumbers.There are two popular Chinese cucumber salad dishes. One is a savory spicy version and the other is sweet and sour. I prefer the savory spicy version.Crisp cucumbers are flavored in a harmony of sauces including rice vinegar, soy sauce, garlic and chili flakes. The taste is quite addicting and I can never stop eating until the bowl is empty.It’s a staple appetizer at many Chinese restaurants and one that I make quite often whenever I see Persian or Kirby cucumbers on sale. You can use the larger cucumbers as well, but the smaller ones are preferred because of their crunchy texture.The dish is super easy to put together. You slice your cucumbers, add in the sauces, toss, taste, and it’s ready to go.Chinese Spicy Cucumber Saladingredients:4 Persian cucumbers1/2 tsp salt1 tbsp finely chopped garlic~ 1 tbsp rice vinegar~ 1/2 tbsp sesame oil~ 1/2 tbsp granulated sugar~ 1 tbsp light soy sauce~ 1/2 tbsp chili paste~ 1/2 tbsp red chili flakesdirections:1. Cut the cucumbers in half. Then slice each half into quarters, lengthwise. If you have time, place the cucumbers in a bowl and sprinkle salt over them. Let them sit for about 30 minutes, to let the salt draw out water from the cucumbers, which you then drain before adding your sauce ingredients. If you don't have time, you can skip this step. The end result will be a little more watery and a little less crunchy, but still very good.2. Next, add in all the remaining ingredients. Please remember that each one is just an estimate, you should start with what is written and toss the cucumbers, then taste. Add whatever you think is needed after tasting. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.